Follow Us On  FacebookTwitterInstagram

No Bake Gluten-Free White Chocolate Raspberry Cheesecake (egg free)

RaspberryCheesecakeBennett loves cheesecake, I can take it or leave it. My grandmothers cheesecake is talked about around the tri-state area. I wanted to try making a cheesecake with a healthy organic twist. This is a no bake version; with no eggs and I used all organic dairy products. The palm sugar is a great substitute for white sugar. This is a great summer time dessert that won’t heat up your kitchen.

From our kitchen to yours, Dana

Ingredients

For the crust
1 3/4 cups almond flour
1/3 cup palm sugar
1 tablespoon cocoa powder
4 tablespoons grass-fed unsalted butter, melted (we use kerrygold butter)

For the filling
2 packages raspberries (6 ounces each)
8 ounces white chocolate chips
1/2 cup water
1 package unflavored gelatin
3 packages (8 ounces each) organic cream cheese, at room temperature
1/2 cup palm sugar
1 cup organic heavy cream

For the topping
Shredded coconut

Directions

For the crust

Combine almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended
Press mixture into bottom of a 9-inch springform pan and refrigerate while you make the filling

For the filling
Place white chocolate in a double boiler to melt chocolate (we have this cool one)
Stir constantly and be careful not to let any water or steam get into bowl with chocolate
Set aside and let cool somewhat

Combine cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved

In the bowl of a stand mixer (we used our Kitchen Aid mixer) beat cream cheese, sugar and gelatin mixture on medium until evenly blended
Check to be sure cream cheese mixture and chocolate are the same temperature
Mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth
Gradually add white chocolate chocolate mixture to the remaining cream cheese mixture
Mix until blended, divide mixture evenly into 2 separate bowls

In a separate bowl, beat heavy cream to stiff peaks
Fold whipped cream into 1 of the bowls of cream cheese mixture

In a blender or food processor (we used our Vitamix), puree 1 package raspberries
Strain and discard seeds (you should have about 1/2 cup puree)
Stir raspberry puree into remaining bowl of cream cheese mixture until evenly blended

Pour whipped cream mixture into pan and spread evenly

Spoon raspberry mixture on top of whipped cream mixture and gently spread evenly

Cover pan with plastic wrap and refrigerate at least 6 hours or overnight

Briefly wrap a warm, wet kitchen towel around the pan for a short before opening it (this helps the cake not stick to the sides)

For the topping
Sprinkle shredded coconut on top of the cake and then place remaining raspberries

Enjoy

Comments

Leave a Reply

You must be logged in to post a comment.